Tour of M/Y IRENE with Captain Konstantinos Papamakarios in Poros 2025.
In addition to being a luxury yacht, IRENE is an economical option, with a cruising speed of 20 knots and a fuel consumption of 350 liters per hour. – You can see a lot in a one-week charter.
The back wall opens out to create a nice open feel. The Captain describes it as a mobile beach house.
IRENE Yacht Description
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Seabob F5 for underwater fun:
Premium Seabob for 1-2 guests, perfect for agile diving and exploring underwater worlds. -
Inflatable water toys and paddleboards:
Includes 2 inflatable SUPs, single & double tubes, great for family and friends to enjoy together. -
4m Lomac tender with Yamaha 60HP engine:
Fast and reliable tender for island exploration and easy access to secluded beaches and bays.
Main upload: family fun and toys. IRENE is a 21m Ferretti that’s been hard‑reset with a 2024 refit and wired for maximum playtime: Seabob F5, tubes, water‑skis for adults and kids, kayaks, multiple SUPs plus a freshly overhauled 4m Lomac tender with 60hp outboard. Translation: you’re not just looking at the water, you’re using all of it.
Inside the “actual people live here” layout. Eight guests sleep in four practical cabins (master, VIP and two twins, one with bunks), all in a bright, child‑friendly interior that doesn’t feel like a dark hotel corridor. The saloon is sun‑drenched with big windows, and there’s genuine outdoor living space: a proper aft deck for meals and a sundeck for everyone who pretends they “don’t nap in the afternoon.”
Speed, service, and a serious chef. Built on a planing GRP hull, IRENE cruises at around 20 knots, so you’re not wasting half your charter just getting places. You also get a 4‑person crew for 8 guests – including a captain with big‑yacht experience and a chef turning out multi‑course menus that read like a boutique restaurant, not a “BBQ on the flybridge” situation. Add full air‑conditioning and Wi‑Fi and you’ve basically removed all the usual excuses to go back ashore.
Why pick IRENE from the Ferretti crowd: a recent 2024 refit, a clean and genuinely family‑oriented setup, a deep toy locker with a Seabob at its core, strong value on the rate, and a crew built to deliver an easy, low‑friction charter where the kids are busy, the adults are fed properly, and the boat actually moves fast enough to make your itinerary work.
Accommodation
One Master queen bedded cabin with en-suite bathroomOne VIP queen bedded with en-suite bathroom
One Twin bedded cabin with en-suite bathroom
One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)
What is the cabin arrangement of IRENE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen bed | En-suite bathroom | Full AC |
| VIP Cabin | Queen bed | En-suite bathroom | Full AC |
| Twin Cabin 1 | Two single beds | Shares one bathroom with Twin Cabin 2 | Full AC |
| Twin Cabin 2 (bunk style) | Upper and lower single berths | Shares one bathroom with Twin Cabin 1 | Full AC |
IRENE
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Weekly price: €20,500 - €24,900
Low Season | High Season
- Length: 69'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Ferretti
- Consumption: 350 Litres/Hr
- Cruising Speed: 20 knots
- Max. Speed: 25 knots
- Built Year: 1999
- Refit: 2024
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like IRENE, the expected APA is 25% to 40% of the charter price (€5,125 - €8,200), making the charter cost €25,625 to €28,700. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
IRENE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 41,000EUR to 49,800EUR | 8,200EUR to 14,940EUR | 4,920EUR to 5,976EUR | 54,120EUR to 70,716EUR | Discounts outside the main season are common. | |
| 7 day charter | 20,500EUR to 24,900EUR | 4,100EUR to 7,470EUR | 2,460EUR to 2,988EUR | 27,060EUR to 35,358EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,250EUR to 12,450EUR | 2,050EUR to 3,735EUR | 1,230EUR to 1,494EUR | 13,530EUR to 17,679EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,500EUR / 6 * 3 days = 10,250EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR20,500
High season rate: EUR24,900
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | Description |
|---|---|
| Tender | 1 x LOMAC 4.00m tender with YAMAHA 60HP 2-stroke |
| Kayak | 1 x kayak |
| Canoes | Canoes available |
| Inflatable paddle boards | 2 x inflatable paddle boards |
| Paddleboards | 2 x paddleboards |
| Aquamarine Bluedrive S Power fin SUP motor | 1 x Aquamarine Bluedrive S power fin motor to assist SUP propulsion |
| Single tube | 1 x single towable tube |
| Double tube / U-tubes | 2 x towable U-tubes including 1 double tube |
| Towables | Towable inflatables available |
| Water-skis | 1 x pair adult waterskis |
| Water-skis | 1 x pair children waterskis |
| Water-skis | 2 x pairs waterskis |
| Wakeboard | 1 x wakeboard |
| Seabob F5 | 1 x Seabob F5 for powered surface and shallow underwater rides |
| 2 Person F5 Seabob | 1 x F5 Seabob noted as 2-person use |
| Seabob | Seabob available |
| Snorkelling equipment | Snorkelling equipment available for multiple guests |
| Snorkeling gear | Snorkeling gear available |
| Fishing equipment | Fishing equipment available |
Crew
Captain: Konstantinos Papamakarios
Konstantinos runs IRENE with the cool precision of someone who’s logged years on fast motor yachts, threading the Greek islands so your days hit the quiet coves, tight timings, and clean, safe runs you came for. He reads guests fast and tunes the itinerary to your pace—hard-charging or slow-burn—without ever losing control of the ship.
- Greek captain, born 1979
- Yachtmaster Offshore Diploma – Royal Yachting Association
- Degree in Marketing Management – Deree College
- Experience on M/Y CATHERINE II (Princess 65’), M/Y SANTA ELENA (Posillipo 95’), M/Y SEADOG (Ferretti 800), Pershing 62’
Charalambos turns IRENE’s galley into a focused operation, dropping Mediterranean plates wired with Argentinian, Mexican, and German twists so every meal lands sharp, layered, and built around your day on the water. He designs menus like a sequence, not random dishes—light when you move, deep and slow when the sun drops.
- Greek chef, born 1974
- Diploma in Culinary Arts – Higher School of Tourism Professions of Anavyssos
- 25+ years in luxury hotels, top restaurants, yachts, and TV shows in Greece and abroad
- Specialized in Mediterranean, Argentinian, Mexican, German cuisines; strong focus on fish
Nataliya runs the interior like a quiet machine—cabins reset, tables sharp, service smooth—so families and couples feel looked after without the fuss. She spots what you need early, handles the details in the background, and keeps the boat feeling like a calm, lived‑in home instead of a hotel.
- Transitioned into yachting in 2010 after a professional culinary background
- Fluent in Greek, English, Russian, and Romanian
- Previous yachts: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH
Menu
American Breakfast
- Pancakes & waffles with various toppings
- Scrambled eggs, hash browns, bacon & sausages, poached eggs
- Croissants, muffins, bagels with cream cheese & herbs
- Avocado toast, Monte Cristo sandwich
- Milk, fresh orange juice, cereals, granola, yogurt, marmalade & fresh fruits
- Variety of cold cuts
Greek Traditional Breakfast
- Koulouri Thessalonikis
- Greek bread open sandwich with tahini and honey
- Dry bread with feta cheese and olives
- Lagana bread with mousse batzotyri and apaki meat
- Tiganopsomo with mizithra cheese and molasses sauce
- Bougatsa Thessalonikis with cinnamon and powdered sugar
- Strapatsada with cherry tomatoes and feta, kagianas with apaki, fried eggs, omelette
- Dried fruits, variety of nuts, tahini pie, halva pie
- Kataifi rolls with mizithra mousse, pine nuts & blackberry sauce
Low-Calorie Breakfast
- Skimmed milk, low-fat yogurt, cottage cheese, honey
- Low-fat protein bar, low-fat granola, oatmeal, almond milk (unsweetened)
- Muesli with seeds, low-fat marmalade with stevia
- Low-fat cold cuts, fresh fruits
- Omelette with egg whites
- Croque Monsieur with low-fat cheese and turkey
- Avocado & cottage cheese sandwich
Day 1
- Salmon roll with mousse trilogy, cream cheese & herbs
- Spinach, arugula, lettuce, sunflower seeds, French gruyère, cherry tomatoes, dried apple & fig vinaigrette
- French-cut lamb chop, pear spuma, baby carrots confit & red wine château sauce
Day 2
- Sautéed scampi with green pea velouté & lemon foam
- Arugula, iceberg lettuce, parmesan, prosciutto & olive oil–lemon dressing
- Risotto with saffron & shrimp
Day 3
- Caramelized foie gras with fig marmalade & brioche crust
- Couscous with pomegranate, feta, fresh mint & sweet lemon dressing
- Lamb fillet with rosemary & thyme, truffle potato purée
Day 4
- Scallops with cauliflower purée & truffle oil
- Quinoa salad with cucumber, celery, cherry tomatoes, olive oil, fresh mint & lime
- Grouper fillet with sweet potato confit, sea urchin sauce & avocado foam
Day 5
- Sea bass ceviche with fresh herbs, mango chutney & lime
- Beluga lentil salad with smoked salmon & yogurt–dill dressing
- Chicken ballotin stuffed with gruyère, Naxos cheese & sun-dried tomatoes, cornflake crust, Roquefort sauce & grilled vegetables
Day 6
- Fish and scampi vegetable soup
- Baby artichokes with fresh herbs & avocado lemongrass sauce
- Peking duck with potato fondant
Day 7
- Fish and scampi vegetable soup
- Baby artichokes with fresh herbs & avocado lemongrass sauce
- Peking duck with potato fondant
Day 1
- Dorade tartare with avocado, chives, crispy brioche & lime salad
- Grilled beetroot with goat cheese, crunchy nuts & honey balsamic bianco vinaigrette
- Tenderloin with Aperol sauce, celery root purée & baby confit zucchini
Day 2
- Aioli cream with octopus, paprika foam & crispy cuttlefish ink tuile
- Niçoise salad with tuna tartare, crostini, egg, asparagus & green beans
- Sea bass with peanut crust, lemon emulsion & baby carrots
Day 3
- Vitello tonnato
- Caesar salad
- Grilled dorade with herb velouté, fennel foam & spaghetti carrots and zucchini
Day 4
- Homemade ravioli with crab meat mousse, lobster velouté & fennel
- Spinach, arugula, lettuce, cashews, beetroot slices, carrots & avocado foam with beetroot vinaigrette
- Sous-vide pork fillet with Dorito crust, potato purée & caramelised pear
Day 5
- Sweet potato soup with coconut foam & chorizo crumble
- Baby spinach, beetroot leaves, arugula, prosciutto, melon, egg, bacon & ranch sauce
- Linguine with shrimp in tomato–basil sauce, served with tagliata beef (combo)
Day 6
- Crab cake with truffle aioli
- Cobb salad (USA style)
- Tomahawk ribeye (USA origin) with mashed potatoes & Maldon salt
Day 7
- Crab cake with truffle aioli
- Cobb salad (USA style)
- Tomahawk ribeye (USA origin) with mashed potatoes & Maldon salt
- Apple crumble tart with berry coulis (Day 1 lunch)
- Deconstructed Black Forest with chocolate mousse, namelaka & cherry chutney (Day 1 dinner)
- Lemon tart (Day 2 lunch)
- Basil panna cotta with strawberry gel & crispy almonds (Day 2 dinner)
- Salted caramel tiramisu (Day 3 lunch)
- Pomegranate sorbet with champagne foam & gold leaves (Day 3 dinner)
- Crème brûlée with strawberries (Day 4 lunch)
- Profiteroles (Day 4 dinner)
- Deconstructed ekmek kataifi (Day 5 lunch)
- Chocolate tart with Maldon salt & caramel semifreddo (Day 5 dinner)
- Mille-feuille with vanilla cream & forest fruits (Day 6 lunch)
- American cheesecake (Day 6 dinner)
- Millefeuille with vanilla cream & forest fruits (Day 7 lunch)
- American cheesecake (Day 7 dinner)
